Curried Swede Risotto

This is a wonderful way to use raw swede (rutabaga) as rice. You may well of used, or at least heard of cauliflower rice and parsnip rice. In this recipe we’ll be using swede (rutabaga) as a rice. Not only is it something a little different to use as rice, but rutabaga has some powerful health benefits too.

The sweetness of the orange juice and raisins, with the curry powder, set against the bitterness of the chicory (endive), is fantastic. This recipe is presented by The Raw Chef. For a recipe with detailed explanation and a lot of photos visit Russell’s website .

Rissotto

• 1 swede (rutabaga)

• 1 cup cashews (soaked 20 minutes)

• 1/2 cup orange juice

• 2 tsp curry powder

• 1 clove garlic

• 1 inch ginger

• 1 tsp nutritional yeast

• 1 tbsp mint

• 5 chives

• 1/4 leek

• 1/2 cup raisins (soaked for 15 minutes)

Chicory Salad

• 1 red chicory

• 1 green chicory

• 1 little gem lettuce

• 2 tbsp olive oil

• 2 tsp lemon juice

• Pinch salt

Instructions:

• Peel the swede (rutabaga) and cut it into chunks around 1" wide.

• Whizz up the swede pieces in a food processor until they break down to look rice-like.

• Transfer them to a nut milk bag in a bowl and squeeze out any excess liquid. Discard the liquid and put the rice in a clean bowl.

• Blend up the cashews, orange juice, curry powder, garlic, ginger and nutritional yeast in a high-speed blender until smooth. Add to the swede.

• Finely dice the mint, chives and leek and stir into bowl, along with the raisins.

• Serve with chicory salad